Notes from the Rhubarb Patch

Monday, June 6, 2011

The rhubarb is all picked and chopped, the sugar and supplies are all bought! Friday we bake, Saturday we sell! The salsa is the best ever...so don't delay...and pray for another sunny Saturday in downtown Shedden this weekend.

Monday, May 30, 2011

History of the Rosy Rhubarb Festival Nineteen years ago a small group of people gathered together with the idea to promote our small community of Shedden and also to raise some money for a new community complex.The old country club had served Shedden and the surrounding area well for nearly 50 years, but the incentive was to have a new, larger structure with a modern kitchen. Rosy Rhubarb was created mainly as a fundraiser for the new building.Gary Carr, one of the initiators of the fundraising idea, always masqueraded as Rosy Rhubarb. Since his death in December 1996, the organizing committee decided no one else could do the job the way Gary did and retired his costume. But the spirit of Rosy Rhubarb lives on.The Southwold Keystone Complex is now up and running as a result of many groups along with Rosy Rhubarb working together to make this dream a reality.Every year, on the second weekend in June, we celebrate the plant that put our village on the map. Gardens are lush with ripe rhubarb waiting to be turned into tasty treats for families, friends and visitors.Only the best pies, tarts and cakes make it into our annual rhubarb bake-off. The winning entries are auctioned on the Friday night of the festival, kicking off a weekend of fun, community spirit and fundraising.Come browse the yard sales, participate in the rhubarb pie auction, indulge in local baked goods and our famous Ice Cream With Rhubarb Sauce.

Tuesday, May 24, 2011

Take a look at the pictures...we picked a truck load of rhubarb yesterday at our neighbour's house. With the help of Michele, Brian, Doug and Kathryn, we had it chopped and bagged in no time. One truck load equals 40 bags of rhubarb, which is enough for about 10 batches of salsa.

It is a lot of work, but the effort is so worthwhile when we take that first taste of delicious rhubarb salsa. This weekend the kitchen will be filled with bottles, and spices and jars. Orders are being accepted now!

Monday, May 23, 2011

This is a simply delicious dessert! The addition of strawberries in the batter makes for a lovely spring treat.http://www.blogger.com/img/blank.gif

The recipe is simple, and makes a very quick and easy addition to your dinner table. The rhubarb is ready! The recipe, with pictures, can be found HERE. This is a great website to bookmark, tons of recipes and fun inspiration.

Sunday, May 31, 2009

Here is what the first 5 batches of uncooked salsa turn into...another 5 batches, and a total of 252 jars of hot and spicy Rhubarb Salsa.

We had a very productive day yesterday...252 jars of salsa, 50 jars of Rhubarb strawberry jam, and 12 jars of Rhubarb/strawberry jam made with Splenda!

We start with very large pots..fill them to the brim with Rhubarb, onions, peppers, and celery, then cook for about 2 hours. We then add our secret ingredients to turn a pot of veggies into a delectable seasonal treat!!!